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Coconut oil is the fat pressed from the white flesh (copra or fresh kernel) of the coconut, and almost alone among everyday cooking oils it is solid and snow-white at room temperature, melting to a clear, water-thin liquid the moment it warms past about 24 degrees C. It is among the most saturated of all natural fats, built largely of medium-chain lauric acid. Virgin oil carries a sweet, unmistakable coconut aroma; refined oil is bleached neutral with a high smoke point, and it serves across tropical and South and Southeast Asian cooking, in baking, and as a vegan stand-in for butter.